Keith Wood from Whisky Emporium left us a great recipe in our Grilling with Beer post yesterday. It looks so good we thought we would share it. Here it is in Keith’s own words…I can’t really pull off all the British verbiage like Keith does.

BBQ’ed banana with cream

Basically, right at the end of the BBQ when the coals are beginning to cool and all guests have finished their wonderful steaks what do you offer for dessert?
(Yes, I still use a real BBQ and not one of these new-fangled gassy things, but I guess you may find a way to do this on those too)

1 banana per person

Slit banana along the length, but not right through. BTW the banana remains in the skin!
Gently prise the banana open without allowing it to split right through.
You now have something resembling a banana canoe or kayak.
Fill the opening with demerara (brown) sugar.
Gently pour as much rum into the banana and onto the sugar as it will hold.
Wrap the (filled) banana in aluminium or as you say ‘aluminum’ foil and place into the now cooling coals of the BBQ.
Leave for 10 minutes.

I agree Steven. It would be great with the nice barrel notes and sweetness you get from whiskey. I’d use a sweeter one like Old Weller Antique. I think the rye flavors might be off putting, so use of a wheat bourbon would probably be best. That or straight up corn whiskey. Maybe I’ll try a few that way. I might even throw in some walnuts just for fun!

As a teenager I spent a few weeks in El Salvador and had enough grilled (and fried) bananas and plantains (and grilled canine…no joke) to last me a lifetime. As good as that beast looks, memories of salted and grilled bananas with weird chunks of meat on the side haunt me too much to give it a whirl.